Involtini with tuna

Peel the asparagus with a peeler, boil in salted water for 2-3 minutes, then remove to a tray and let cool

It's best to take a large piece of swordfish and thinly slice only the amount you need. Sprinkle salt and white pepper on the surface of the fillets

Place two shiso leaves on each swordfish fillet, then top with parboiled asparagus and roll tightly

Wrap the rolled out prosciutto around the asparagus, then cut off any excess asparagus. Lightly coat with flour

Heat a frying pan with olive oil and add the garlic smashed with a knife to bring out the aroma

Place the ham (4) in a frying pan with the seam facing down, drizzle oil over it with a spoon, and roll it around until it is browned on all sides. Once the garlic is fragrant, remove it

Sprinkle with salt halfway through cooking, then cook for 2 minutes until cooked through, then remove from the heat and transfer to a serving dish. Top with chopped peppercorns and chopped chives, and finish with a drizzle of olive oil